Ingredients

400 g cooked chickpeas, rinsed in cold water and drained if from a tin

4 tbsp chickpea flour, plus extra for dusting

½ onions, chopped

2 tsp coriander seeds, crushed

2 tsp cumin seeds, crushed

3 cloves garlic, finely chopped

1 green chilli, finely chopped

1 red chilli, finely chopped

1 tbsp chopped coriander

1 tbsp chopped parsley

olive oil, for frying

For the salad

4 carrots, cut into batons

1 lemon, juice only

1 tbsp sesame seeds

handful coriander, chopped

1 tbsp tahini

4 tbsp yogurt

To serve

chopped parsley

4 lemon wedges

flatbreads

Method

1. For the falafel: blend together all of the falafel ingredients (except the olive oil) in a food processor or blender. Using your hands, shape the mixture into golf ball-size rounds and roll each falafel in gram flour.

2. Heat enough oil to cover the base of a frying pan over a medium heat. Fry the falafels for 5-7 minutes, or until golden-brown and cooked through - you will probably need to do them in batches. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain.

3. For the salad: combine the carrots, lemon juice, sesame seeds and coriander in a salad bowl. Mix the tahini and yogurt together in a small bowl.

4. To serve, arrange some salad on each plate, top with a few falafels, drizzle over the tahini and yogurt dressing. Garnish with chopped parsley and a wedge of lemon. Serve with flatbreads.